Recipes

[EdithEllenLily]

Banana Cake with Pecan-Crumb Topping

[Recipe from a magazine…delicious anytime, even warmed for breakfast with coffee]

TIP: For best flavor, use very ripe bananas – the peels should be covered with black spots.

Prep: 30 minutes plus cooling

Bake: 25 minutes

Makes: 18 servings, each serving about 250 calories, 3 g protein, 37 g carbohydrate, 11 g total fat (5 g saturated), 2 g fiber, 42 mg cholesterol, 205 mg sodium

Pecan-Crumb Topping

1/3 c. packed brown sugar

1/4 c. all-purpose flour

1/4 tsp. ground cinnamon

2 Tbsp. cold butter or margarine

3/4 c. pecans, chopped

Banana Cake

1 1/3 c. mashed fully ripe bananas (about 4 medium)

1 Tbsp. fresh lemon juice

2 tsp. vanilla extract

2 c. all-purpose flour

1 tsp. baking powder

1/2 tsp. baking soda

1/8 tsp. ground cinnamon

1/2 tsp. salt

1/2 c. butter or margarine (1 stick), softened

3/4 c. packed brown sugar

1/2 c. granulated sugar

2 large eggs

1. Prepare Pecan Crumb Topping: In medium bowl, combine brown sugar, flour, and cinnamon. With pastry blender or 2 knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in pecans; set aside.
2. Preheat oven to 350 degrees F. Lightly grease 13” by 9” metal baking pan.
3. Prepare Banana Cake: In small bowl, mix bananas, lemon juice, and vanilla. On waxed paper [edit: I just use another bowl here], mix flour, baking powder, baking soda, cinnamon, and salt.
4. In large bowl, with mixer on medium speed, beat butter and sugars until light and creamy, 5 minutes, scraping bowl often. Add eggs, 1 at a time, beating well after each addition. On low speed, alternately add flour and banana mixtures, beginning and ending with flour mixture; beat until smooth.
5. Spoon batter into prepared pan and spread evenly. Sprinkle with crumb topping. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack. Enjoy! 

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[RespectLife]

Yum!  Thank you so much for taking the time to share this recipe!

I love that it has a crumb topping instead of frosting!

Bananas always seem to be that 'color' in my house!  This will come in handy to use them up!

Thanks again!

[EdithEllenLily]

@RespectLife No problem! 

It's a little involved with all of the ingredients and bowls and mixing and all, but worth it when you smell it cooking in your oven and then take a bite after it cools! YUM! 

[house_cat]

@EdithEllenLily

Thank you for taking the time to post this. I was searching online to find a good recipe and then thought, "WHY NOT CHECK THE FORUM?!"  I'm glad I did.  I'll be making this today.

[EdithEllenLily]

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@house_cat wrote:

@EdithEllenLily

Thank you for taking the time to post this. I was searching online to find a good recipe and then thought, "WHY NOT CHECK THE FORUM?!"  I'm glad I did.  I'll be making this today.

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@house_cat I am so glad!! I hope it turned out deliciously for you!! 

[house_cat]

@EdithEllenLily

It turned out wonderfully!  Absolutely perfect recipe!  I made the streusel without the pecans, because DH doesn't like nuts - hard to believe, but that's another story - anyway, it's great! I've made banana bread for years and everyone loves it but me - it gets too dense and soggy for my taste. This recipe has a cake-like texture. I sprinkled some confectioners' sugar on top, just for looks.  The only problem with this recipe is that it made a gigantic 9x13 cake and my neighbors are out of town - no one to share with. Next time I might halve the recipe. Also, I was thinking of making it again with chocolate ganache, rather than the streusel. I love banana and chocolate together.

Thank you for the recipe. It's a keeper for sure.  

[EdithEllenLily]

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@house_cat wrote:

@EdithEllenLily

It turned out wonderfully!  Absolutely perfect recipe!  I made the streusel without the pecans, because DH doesn't like nuts - hard to believe, but that's another story - anyway, it's great! I've made banana bread for years and everyone loves it but me - it gets too dense and soggy for my taste. This recipe has a cake-like texture. I sprinkled some confectioners' sugar on top, just for looks.  The only problem with this recipe is that it made a gigantic 9x13 cake and my neighbors are out of town - no one to share with. Next time I might halve the recipe. Also, I was thinking of making it again with chocolate ganache, rather than the streusel. I love banana and chocolate together.

Thank you for the recipe. It's a keeper for sure.  

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Yum, yum @house_cat ... what a good idea about the banana and chocolate ganache to tweak this recipe in the future! Mr. Lily would like it that way, too. Thanks! And LOL about the gigantic cake for you two...maybe have some for breakfast with coffee or tea? I'm so glad it turned out so well for you! Enjoy the rest of it, EEL